News and blog

Welcome to the blog
Posted 7/18/2013 8:46am by Gregg Keckler.

PS: Another good link for kohlrabi, with recipes and other tips:

Five ways to get to know kohlrabi

Posted 7/9/2013 1:13pm by Gregg Keckler.

Don't know if you encourage sharing recipes...but both the cabbage and the green onions that came in this week's personal share are GREAT done on the grill. 
Grilled Cabbage:


  • 1 medium head cabbage (about 1-1/2 pounds)
  • 1/3 cup butter, softened
  • 1/4 cup chopped onion
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper


  • Cut cabbage into eight wedges; place on a double     thickness of
  • heavy-duty foil (about 24 in. x 12 in.). Spread cut     sides with
  • butter. Sprinkle with onion, garlic salt and pepper.
  •  Fold foil around cabbage and seal tightly. Grill,     covered, over
  • medium heat for 20 minutes or until tender. Open foil     carefully to
  • allow steam to escape. Yield: 8 servings.



Grilled Green Onions



  • 18 large green onions
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly-ground black pepper
  • Salt to taste


  • Trim onions, leaving about 2 inches of green top
  • In a shallow dish, combine olive oil, garlic, pepper and salt. Add onions; stir to coat
  • Cover dish and refrigerate at least 1 hour or overnight
  • When ready to use, preheat barbecue grill. Remove onions from refrigerator, drain and discard marinade.
  • Cook for 3-4 minutes on each side until they are wilted and sligthly charred.
  • Remove from grill and let cool to room temperature

(The onions hold well while you grill your steaks or other meat)


Posted 7/8/2013 5:16pm by Gregg Keckler.

Just wanted to mention that I put some slices of the beets on a pizza with broccoli, bell pepper, and onion and it was delicious. I will definitely do it again.


Posted 7/8/2013 5:15pm by Gregg Keckler.

 made this with your sour cherries from last year (or maybe two yrs ago) and it was wonderful!

(if the link doesn't work, it is the martha stewart sour cherry crumb cake)
Posted 7/3/2013 4:19pm by Gregg Keckler.
  If you get this email and you have a neighborhood list serve available, could you please try to get this listed?  We would appreciate the business and your neighbors might appreciate the fresh local fruit and vegetables.


Come to the Farm Stand at National Geographic Society-
in the courtyard -   9-PM Tuesday - July 9


Check out our Farm Stands  -SATURDAY, July 6

Farm Market Stand - Cedar Lane Unitarian Universalist Church 
  Cedar Lane, Bethesda, MD  9AM - 1 PM 

Farm Market Stand - St Luke's Episcopal Church 
Fort Hunt Rd, Alexandria, VA  8 AM- 1PM    

NEW Farm Market Stand - Saint Mark Presbyterian Church
  Old Georgetown Rd, North Bethesda, MD  8AM-1:PM  

  What's New

Black and Red Raspberries!




Sour Cherries! 

Fresh! Nice Arugala! 

This week at the farm stand: 

Veggies and Greens

    Lettuce Mix - many greens



    Red Beets with greens
    Swiss Chard

    Spring Onions 


    pickling cucumbers 

    Summer Squash

    Sugar Snap Peas

   Snow Peas

   Shell peas




Black Raspberries

Sweet Cherries

Red Raspberries

Sour Cherries 




Red and Black Currants     



Mint Tea

Mountain Tea



Chocolate Mint tea  



Meats, Baked Goods and others

Pork - our own

Beef  - our own

Honey - our own

Jellies and jams - our own

Cheese - Whispering Brook Farm - Great cheese made on the farm! 

Pies - peach, cherry, and blueberry


Eggs - our own 

Come out and stock up on FRESH  summer squash, tomatoes, and delicious peaches!

Orchard Country Produce and Fruit Farm  

Gregg, Louise, Sarah, Virginia, and Oliver Keckler                              
Posted 6/19/2013 4:03pm by Gregg Keckler.
Here's one of my all-time favorite kale recipes, based on the really raw garlicky kale salad on the bar at Whole Foods.
Posted 6/19/2013 4:02pm by Gregg Keckler.

Greg -

Keep the good food coming!
The Paxtons (Cedar Lane Saturdays)
Posted 6/19/2013 4:02pm by Gregg Keckler.
Here's an easy (and kid friendly) Kale Salad recipe that we love--thanks for posting on the blog: Rip the kale into small pieces removing the stems---then spend 10-15 minutes massage it with your hands with salt  (1/2 t. or so) and lemon juice (maybe juice from a half of a lemon.  Then once the kale looks dark green and is a bit wilted, add  chopped red pepper, chopped red onion, grated carrots, sliced avocado, raisins, and walnuts.   Then finish with about a T of  olive oil.  Toss and enjoy!  **Leftovers will keep in the fridge to be eaten the next day.  ***This is a great recipe to make with kids as they can easily tear the kale and help massage it with salt and lemon--good for fine motor development---and if they help make it, research says they'll be more likely to eat it!
Posted 6/19/2013 4:01pm by Gregg Keckler.

I have a very easy way to use kale! I put two or three leaves in the blender with a banana, some apple juice, and either frozen pineapple or frozen mango. This makes a great breakfast smoothie! My next goal is to try adding dairy to see if I can turn it into a delicious ice cream :) Carrmen